Fall  Harvest Salad


Cornbread Croutons


Salt Pepper



Butternut Squash

Olive Oil

Pumpkin Seeds Dried Cranberries Pecans


Red Onions

Apple Cider Vinegar

Goat Cheese

Preheat the oven to 400 degrees F. Toss the butternut squash with olive oil, salt and pepper on a sheet pan. Roast until tender and brown at the edges, about 25-30 minutes.

To make the vinaigrette, whisk together the garlic, mustard, salt, pepper, apple cider vinegar and olive oil in a small bowl.

To assemble the salad, combine the kale, romaine, roasted squash, apples, red onions, pecans, pumpkin seeds, dried cranberries and goat cheese in a large bowl.

Pour the vinaigrette into the salad. Stir everything together, so the greens and the rest of the ingredients are well dressed.

Divide the salad into serving bowls or onto plates and top with cornbread croutons.

Fall  Harvest Salad